Peruvian Sopa Criolla De Bisteca (Creole Beef Soup)

• 1 1/2 lbs stew beef, cut in cubes
• 1 1/2 purple onions, chopped
• 1/2 head of garlic, peeled and chopped
• 2 cans diced tomatoes (plain or Italian style)
• 1/2 small can of tomato paste
• 2 TBSP Aji Mirasol (Peruvian smoky pepper sauce)
• 2 cubes beef bouillon
• 1 cup red wine or port
• 1 lb angel hair pasta
• 6 eggs (1 for each bowl)
• 2 TBSP white vinegar
• salt and pepper to taste
• 1/2 cup evaporated milk
• 3 tbsp dried oregano to garnish on top
• 1/2 cup olive oil

1. Season the beef chunks with salt and pepper, and fry in olive oil until almost done. Add the onion and garlic and sautee until almost tender.
2. Add the tomatoes, tomato paste, beef bouillon and Aji Mirasol to the pot and stir well. Add 2-3 quarts of water and bring to a boil. Add angel hair pasta and simmer, covered for 5 minutes. Add wine and stir and simmer for 3 minutes. Take off the heat, cover and set aside.
3. Poach eggs in water with the vinegar and a little salt. Put aside. Add the evaporated milk to the stew. Top each bowl with a poached egg and sprinkle with oregano.

beef, purple onions, head of garlic, tomatoes, tomato, pepper, beef bouillon, red wine, angel hair pasta, eggs, white vinegar, salt, milk, oregano, olive oil

Taken from food52.com/recipes/33623-peruvian-sopa-criolla-de-bisteca-creole-beef-soup (may not work)